Ruud Verkerk

Ruud Verkerk is an Associate Professor in Food Quality and Design at Wageningen University. His research focuses on food chemistry, bioaccessibility, and processing effects on nutritional compounds.

• Active in food biochemistry, plant defense mechanisms, and functional food design
• Collaborates globally in projects involving carotenoids, glucosinolates, and pectin interactions

Recent publications highlight his work on:

• Pectin structure's role in carotenoid bioaccessibility
• Glucosinolate optimization for plant-human health synergy
• Safety practices in heritage food production systems

He supervises multiple PhD candidates in food processing and infant nutrition projects, with 176 total research outputs and 16 funded projects to date.